Name: Salted Pistachio Toffee Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup semi-sweet chocolate chips; 1/2 cup toffee bits; 1/2 cup shelled roasted pistachios, roughly chopped; Flaky sea salt, for topping

Thick, bakery-style cookies packed with crunchy pistachios, buttery toffee, and gooey chocolate chips—each bite delivers a rich and indulgent flavor. Inspired by the legendary treats at Gideon’s Bakehouse, these cookies offer a sweet and salty twist on the classic chocolate chip cookie. I love how the pistachios add texture, while the toffee brings in that buttery crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup toffee bits

1/2 cup shelled roasted pistachios, roughly chopped

Flaky sea salt, for topping

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy.

I add the eggs one at a time, mixing well after each, and then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, and salt. Then I gradually add the dry mixture into the wet ingredients, mixing just until combined.

Next, I fold in the chocolate chips, toffee bits, and chopped pistachios.

I scoop out large dough balls (about 3 tablespoons each) onto the baking sheet, spacing them apart.

Each cookie gets a light sprinkle of flaky sea salt on top before baking.

I bake them for 11 to 13 minutes, just until the edges turn golden while the centers remain soft.

I let them cool on the sheet for 5 minutes before moving them to a wire rack.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 18 cookies

Calories: Approximately 290 kcal per cookie

Variations

I sometimes swap the semi-sweet chocolate chips for dark chocolate chunks when I want a richer taste.

For a nutty twist, I replace pistachios with chopped pecans or almonds.

I’ve tried mixing in white chocolate chips with the semi-sweet ones for a sweeter contrast.

If I want extra toffee crunch, I press a few more bits onto the top of each dough ball before baking.

Chilling the dough for 30 minutes before baking makes the cookies even thicker and chewier.

Storage/Reheating

I keep these cookies fresh in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. To reheat, I warm one in the microwave for about 10–15 seconds to get that gooey, fresh-baked texture back.

FAQs

How do I keep these cookies soft after baking?

I store them in an airtight container with a slice of bread inside. The moisture from the bread helps keep the cookies soft for days.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for up to 48 hours before baking. It deepens the flavor and improves texture.

What’s the best way to chop pistachios?

I use roasted, shelled pistachios and roughly chop them with a sharp knife. I like a mix of small and larger chunks for texture.

Can I use salted butter instead of unsalted?

If I’m using salted butter, I reduce the added salt in the recipe by half. It still turns out great, just with a slightly saltier finish.

Why are my cookies spreading too much?

That usually happens when the dough is too warm. I chill the dough for 30 minutes before baking if my kitchen is warm or if I want thicker cookies.

Conclusion

These Salted Pistachio Toffee Chocolate Chip Cookies combine all the elements I love in a dessert—sweet, salty, chewy, and crunchy. They’re a step up from the average cookie and perfect for sharing, gifting, or treating myself to something special. Once I made these, they instantly became part of my go-to baking rotation.

📖 Recipe:

Salted Pistachio Toffee Chocolate Chip Cookies

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Author: Sophia
Total Time: 27 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

Thick, bakery-style cookies packed with pistachios, toffee bits, and chocolate chips, finished with a touch of flaky sea salt for the perfect sweet and salty balance. Inspired by Gideon’s Bakehouse, these cookies are soft in the center, crisp on the edges, and full of rich, indulgent flavor.